Easy Classic Potatoes Au Gratin
Thinly sliced potatoes layered with Gruyère and Parmesan and baked in a garlic, thyme, and nutmeg-infused cream sauce until tender, bubbling, and golden.
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Servings: 8 Servings
Ingredients
- 2½ pounds (1 ¼ kg) Yukon Gold or Russet potatoes, thinly sliced
- 2 cups (475 ml) heavy cream
- 1 cup (250 ml) whole milk
- 3 cloves garlic, minced
- 1½ cups (170 g) grated Gruyère cheese
- ½ cup (50 g) grated Parmesan cheese
- 2 tablespoons fresh thyme leaves, finely chopped, divided
- ¼ teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper, to taste
- Butter, for greasing the baking dish
Instructions
- Preheat and prepare: Preheat the oven to 375°F (190°C). Generously butter a 9×13-inch baking dish.
- Slice the potatoes: Using a mandoline or sharp knife, slice the potatoes evenly, about ⅛ inch (3 mm) thick. Do not rinse the sliced potatoes.
- Prepare the cream mixture: Combine the heavy cream, whole milk, garlic, and nutmeg in a medium saucepan. Warm over medium heat until hot but not boiling. Remove from the heat and stir in half of the thyme.
- Start layering: Arrange one-third of the potato slices in the bottom of the prepared baking dish, slightly overlapping them. Season lightly with salt and black pepper.
- Add the cheese and cream: Sprinkle one-third of the Gruyère and Parmesan over the potatoes, then pour one-third of the warm cream mixture evenly over the layer.
- Repeat the layers: Repeat the potatoes, seasoning, cheese, and cream twice more, finishing with the remaining cream and a generous layer of cheese on top.
- Bake covered: Cover the baking dish tightly with aluminum foil and bake for 40 minutes.
- Brown the top: Remove the foil and continue baking for 20–30 minutes, until the top is bubbling and deeply golden and a thin knife slides easily through the potatoes in the center of the dish.
- Rest and serve: Sprinkle with the remaining fresh thyme and let the gratin rest for 10 minutes before serving.
Notes
- Potatoes: Yukon Gold potatoes give the gratin a buttery, creamy texture, while Russets are starchier and produce a softer texture. Whichever you choose, slice them evenly to about ⅛ inch (3 mm) thick.
- Don't rinse the potatoes: The starch on the cut potatoes helps naturally thicken the cream as the gratin bakes.
- Check for doneness: Use a thin knife to test the center rather than relying on baking time alone. It should pass easily through the potato layers without resistance.
- Rest before serving: Let the gratin stand for 10 minutes after baking. This gives the cream and potato starch time to settle and thicken around the layers.
- Make ahead: Assemble the gratin up to 24 hours ahead, cover tightly, and refrigerate. Press plastic wrap directly against the surface before covering to help prevent the exposed potatoes from discoloring. The potatoes will absorb some of the cream overnight; don't add extra cream. Remove the plastic wrap before baking and allow a little extra baking time because the dish will be starting cold.
- Storage: Refrigerate leftovers in an airtight container or tightly covered baking dish for 3–4 days. Reheat covered in a 350°F (175°C) oven until hot throughout, uncovering for the last few minutes to re-crisp the top.
Nutrition
Calories: 465kcal | Carbohydrates: 30g | Protein: 15g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 104mg | Sodium: 321mg | Potassium: 740mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1297IU | Vitamin C: 12mg | Calcium: 410mg | Iron: 2mg
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